Oyster Gumbo

Oyster Gumbo: "Oyster Gumbo
Published: Saturday, May 01, 2010, 10:40 AM Updated: Wednesday, May 19, 2010, 12:00 PM
By The Times-Picayune
(Editor's note: The following was taken from 'The Picayune's Creole Cook Book,' circa 1901 and content may be dated)
Oyster Gumbo
Gombo aux Huitres
4 Dozen Oysters
2 Quarts of Oyster Liquor
1 Teaspoonful of Lard or Butter
1 Quart of Hot Water
2 Tablespoonfuls of Flour
1 Large White Onion
Parsley, Thyme and Bay Leaf
Salt and Pepper to Taste.
Put the lard into a kettle, and when hot add the flour, making a brown roux. When quite brown without burning, add the chopped onions and parsley. Fry these, and when brown, add the chopped bay leaf; pour in the hot oyster liquor and then add the hot water.
When it comes to a good boil, just before serving, add the oysters which have been well drained, without pouring water over them, however. Cook for about three minutes longer and take off the stove and stir gradually two tablespoonfuls of File into the boiling hot gumbo.
Have the tureen ready in a 'bain-marie,' or hot water bath, and pour in the gumbo and cover. Bring to the table immediately and serve with boiled rice, allowing about six or eight oysters to each person.
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